GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA
Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitely use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time)
Provided by Pam-I-Am
Categories Steak
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
- Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
- Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
- Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
- Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
- Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
- To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!
Nutrition Facts : Calories 536, Fat 26.1, SaturatedFat 7, Cholesterol 89.2, Sodium 434.4, Carbohydrate 31.5, Fiber 6.4, Sugar 3.5, Protein 44.7
HONEY-LIME GRILLED SKIRT STEAK WITH AVOCADO-TOMATO RELISH
Make and share this Honey-Lime Grilled Skirt Steak With Avocado-Tomato Relish recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine honey, lime juice, soy sauce, parsley and black pepper in a small bowl. Marinate the skirt steak for 1 hour using one-half of the honey mixture. Preheat grill to medium-high heat.
- Place steaks on grill and cook for 5 minutes on each side or until desired degree of doneness. Let steaks rest 4 minutes before slicing. Pour remaining honey mixture on top of the sliced steak. Serve with Avocado-Tomato relish.
- For relish: In a mixing bowl, gently mix all ingredients together making sure not to overmix. Let sit for 20 minutes before serving. Divide evenly to garnish the Honey-Lime skirt steak.
HONEY-LIME GRILLED STEAK W/ AVOCADO-TOMATO RELISH
This is one of my favorite grilling recipes. Recipe is from Cooking Light.
Provided by Daily Inspiration S
Categories Steaks and Chops
Time 35m
Number Of Ingredients 14
Steps:
- 1. Combine honey, lime juice, soy sauce, parsley and black pepper in a small bowl. Marinate the skirt steak for 1 hour using one-half of the honey mixture. Preheat grill to medium-high heat.
- 2. Place steaks on grill and cook for 5 minutes on each side or until desired degree of doneness. Let steaks rest 4 minutes before slicing. Pour remaining honey mixture on top of sliced steak. Serve with relish.
- 3. For relish: In a mixing bowl, gently mix all ingredients together making sure not to overmix. Let site for 20 minutes before serving. Divide evenly to garnish the Honey-Lime skirt steak.
FAJITAS - ARRACHERA - GRILLED SKIRT STEAK
Traditional recipe with ingredients that have been updated to ones more accessible to us in the USA but this is the same recipe and method used by Mexican families for generations! (The soy sauce is a recent AND YUMMY addition) I saw an Alton Brown show recently in which he used this same method of cooking! The hair dryer is a new generation update- in the 'old days' they just fanned the flames to rid the ashes. UPDATE: 9/2009 Due to a review that this was a little to sweet I have edited the recipe with that in mind. Please adjust the amount of onion and sweetness to your personal taste. Thanks Steph for the input! I do appreciate it! I always enjoy others opinions and ideas!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a blender, whir together oil, soy sauce, onion, garlic, lime juice, red pepper or chili/red pepper/chipotle, cumin, salt and sugar until there are no chunks- liquefied. If you do not want to blend them combine all the wet until the sugar is dissolved then add the other ingredients and proceed.
- Place steak in a ziploc bag and pour in marinade. Toss in the squeezed limes that were juiced and reserved.
- Seal bag, removing as much air as possible. Allow steak to marinate for at least 1 hour in refrigerator. We do it overnight.
- Remove steak from bag and pat dry with paper towels. Toss out marinade.
- Heat charcoal, preferably natural chunk, until gray ash appears. Daddy uses B & B brand.
- You want the steak to fit nicely on the coals. You may need to cut the steak so that it fits nicely on the coals. You want the entire surface of the steak in DIRECT contact with the coals.
- Using a blow dryer, YES A BLOW DRYER! Blow charcoal clean of ash. You could also use a fireplace bellows or something heavy and just 'fan' them until the ashes are off the coals.
- Once clean of ash lay steaks directly onto hot coals for 1 minute per side. That is all. ONE MINUTE PER SIDE! (If you prefer NOT to use that method you CAN place them on the grill SEE NOTE BELOW!
- Now place meat in double thickness of aluminum foil, wrap tightly to trap in all the heat and allow to sit for 15 minutes.
- Want veggies too? While the meat is resting, place a cast iron skillet right on the coals and heat until really scorching HOT. You could use a grill basket instead if you like. Add a little olive oil to coat the pan so that your veggies don't stick. Toss in the veggies and stir (or shake basket a bit) to cook evenly. Remove from skillet when they have reached the desired degree of done-ness!
- Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Brush off any ash or coals that may have stuck to the meat.
- Note: You can do this the GRINGO way and cook on a grill over a very hot fire. You want the meat to sear. Just cook about 3 minutes per side instead of 1 minute directly on the coals. The grill rack MUST be placed as close to the coals as possible and the grill rack has been preheated to HOT HOT HOT! You want to sear the heck outta that meat! Then just follow the regular steps! Remember, if you want the meat more DONE you can pop it under the broiler in the house for a minute or two BUT you cannot UNcook the meat! So err on the side of RARE rather than DONE here.).
- Return to foil pouch (REPEAT AFTER MAMA- NO DISH TO WASH! YEA) and toss with the reserved juice.
- Fix a taco! We like to heat lots of yummy tortillas right along side the coals. Just wrap the desired amount of tortillas- it is best to keep it 10 or under so that the ones in the middle get nice and yummy too! Anyway, wrap them in a double thickness of aluminum foil and place near the coals. They can hang out and get toasty warm and will be waiting for you!
- Take a hot, steamy tortilla (authentically corn but use what you want) and add meat and veggies or whatever you like. Fold and eat!
- ENJOY!
- Oh ANOTHER Note: Some people like a little more sweetness to their fajita meat- If you are one try adding some 7-up or sprite to the marinade. mmmmm.
Nutrition Facts : Calories 682.6, Fat 45.9, SaturatedFat 10.9, Cholesterol 147.4, Sodium 1788.2, Carbohydrate 15.8, Fiber 1.2, Sugar 9.7, Protein 51.3
MARINATED GRILLED SKIRT STEAK
This is served in Colombian restaurants as part of their "Mountain Platter" or Bandeja Paisa. It is served with rice and beans, fried pork rinds (chicharone), fried sweet plantains, a slice of avocado, corn cake and a fried egg on top.
Provided by threeovens
Categories Steak
Time 1h15m
Yield 4 portions, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle steaks with lime juice then season with salt and pepper to taste.
- Combine beer, garlic and olive oil; pour over steaks and marinate a minimum of one hour.
- Heat outdoor grill or indoor grill pan over high heat until hot.
- Grill steaks 5 to 7 minutes, in total, for medium rare, up to 10 minutes, for well done.
- Steaks can be cut into serving size pieces before or after cooking.
Nutrition Facts : Calories 544.5, Fat 29.6, SaturatedFat 9.1, Cholesterol 133.7, Sodium 176.6, Carbohydrate 2.9, Fiber 0.1, Sugar 0.2, Protein 61.1
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don't have access to a grill, feel free to use your broiler.
Provided by Melissa Clark
Categories dinner, lunch, weekday, tacos, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
- Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
- Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
- Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
- To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 1 gram
CUBAN SKIRT STEAK
Yum! Served with Recipe #121300, Recipe #70375, fresh avocado slices, sliced lettuce, grilled scallions, or grilled onions, roasted peppers wrapped in tortillas. If you can't find the sour orange juice squeeze the juice of a lime into one cup and then top with OJ to equal 1 cup of the mixture.
Provided by Rita1652
Categories Steak
Time 26m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix marinade ingredients together. Pour into a a large zip-lock bag. Place steak in the bad and seal bag, chilled, at least 6 hours.
- Bring steak to room temperature, about 30 minutes.
- While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Grill steak on lightly oiled grill rack, uncovered, turning over once, 6-8 minutes total for medium-rare.
- Cut steak diagonally across grain into 1/4-inch-thick slices.
Nutrition Facts : Calories 600.8, Fat 29.6, SaturatedFat 9.7, Cholesterol 150.4, Sodium 636.1, Carbohydrate 10.7, Fiber 1.4, Sugar 6.1, Protein 69.5
GRILLED GARLIC-MARINATED SKIRT STEAK WITH LIME
Categories Beef Citrus Garlic Broil Kid-Friendly Quick & Easy Backyard BBQ Summer Grill/Barbecue Gourmet Small Plates
Yield Makes 24 Tacos
Number Of Ingredients 9
Steps:
- If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.
- Prepare grill.
- Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
- Serve steak with accompaniments.
GRILLED SKIRT STEAK WITH ONION-CILANTRO RELISH
Spicy marinades are well suited to hearty cuts of meat like skirt steaks. Take care not to marinate the steak too long, though, or the meat will be tough and stringy. The marinade is excellent with pork, lamb or chicken, too. Serve with fresh tortillas and refried beans
Provided by Witch Doctor
Categories Steak
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To Marinate:.
- Remove the stems from all the dried chilis, then shake out and discard the seeds. Place the chilis in a small saucepan with water just to cover. Bring to a boil, remove from the heat and let stand for 20 minutes to soften. Drain.
- In a small, dry frying pan over medium heat, toast the cumin seeds until lightly browned and fragrant, 2 to 3 minutes. In a blender, combine the softened chilis, cumin seeds, garlic, jalapeno chili and red wine vinegar. Puree until thick and smooth, 1 to 2 minutes. Add the olive oil and salt and blend again until well mixed.
- Place the skirt steak in a shallow non-aluminum dish and pour the marinade over it. Let marinade at room temperature for 1 hour.
- Prepare a fire in a charcoal grill or preheat a broiler.
- To prepare the Relish:.
- In a small bowl, stir together the onion, Serrano chili, cilantro, salt, lime juice and olive oil. Set aside until you are ready to serve.
- When the fir is hot or the broiler is ready, place the steak on the grill rack about 3 inches from the coals, or place in a broiler pan at the same distance from the heat source. Grill or broil, turning once, until seared on the outside but still pink in the center, 1 to 2 minutes per side.
- To serve:.
- Slice the steak across the grain and on the diagonal. Arrange the slices on a platter and serve with the relish on the side.
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